Fine Cooking Magazine - November/December 2020

Servings:6 to 8

Colorful “rainbow” carrots—yellow, purple, and white roots to go with the traditional orange—are increasingly available at supermarkets. Slow-roasted with cinnamon-infused oil, honey, and fresh herbs, they provide an elegant counterpoint to braised brisket or roast beef.

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3 Tbs. olive oil
3 sticks cinnamon
3 Tbs. honey
1 tsp. chopped fresh thyme leaves
1/2 tsp. ground cumin
2 lb. tricolored baby carrots (aka “rainbow” carrots) with the tops on, trimmed and scrubbed
5 large shallots (about 5 oz.), trimmed and cut into 1/2-inch wedges
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 lemon, sliced into 6 to 8 wedges

Preparation

Position a rack in the center of the oven, and heat the oven to 350°F.
Heat the oil and cinnamon in a small saucepan over medium heat until the cinnamon sizzles steadily and becomes fragrant, about 4 minutes. Remove from the heat, and stir in the honey, thyme, and cumin.
In a large bowl, toss the carrots and shallots with 1 tsp. salt, 1/2 tsp. pepper, and the oil mixture. Transfer to a large rimmed baking sheet.
Roast the carrots, tossing every 15 minutes or so, until browned and tender, 45 to 60 minutes. Serve sprinkled with the parsley and with the lemon wedges on the side.

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Reviews (1 review)

kshulman| 01/20/2019

Good idea in theory, but the honey must draw water out of the carrots - hard to roast things when soupy. I drew the liquid off the pan partway through baking and reduced it down to coat the veggies with after they were roasted. Pretty tasty then!